Recipes for grilled vegetables

Note: In recent years, this addictive way of preparing corn — brushing charred kernels with mayonnaise and a tangy, spicy combination of chili powder, lime and Cotija cheese — has become incredibly popular. It's also great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. From "The Grilling Book: The Definitive Guide From Bon Appetit."

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.

Combine chili powder and cayenne in a small bowl.

Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1 1/2 teaspoon mayonnaise. Sprinkle each with 1 tablespoon cheese and a pinch of chili powder mixture. Squeeze 1 lime wedge over each ear and serve.

Nutrition information per serving:

Calories 225 Fat 14 g Sodium 174 mg

Carbohydrates 23 g Saturated fat 3 g Calcium 66 mg

Protein 6 g Cholesterol 11 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1½ bread/starch, 3 fat.

Sesame Eggplant with Green Onions

Serves 6.

Note: Eggplant is sensational charred and tenderized on the grill. This preparation with a soy-sesame sauce pairs especially well with grilled black cod or other whitefish, or with pork tenderloin. Serve it warm or at room temperature. From "The Grilling Book: The Definitive Guide From Bon Appetit."

Purée 1/2 cup olive oil, chopped green onions, soy sauce and sesame oil in a blender. Transfer mixture to a small bowl. Stir in sesame seeds and season mixture with pepper. (Can be made a day ahead.) Cover and chill.

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.

Generously brush 1 side of each eggplant slice with green onion mixture. Place eggplant slices, seasoned side down, on grill. Brush tops of eggplant slices with green onion mixture. Grill until tender and charred in spots, about 4 minutes per side. Transfer to a platter. Garnish with thinly sliced green onion. Serve eggplant warm or at room temperature. Can be made 2 hours ahead. Let stand at room temperature.

Light the grill well in advance if you are cooking the asparagus outside. Soak 6 wooden skewers in water for 30 minutes.

If the asparagus spears are pretty thick or perhaps not so freshly cut, it's best to blanch them first. Add asparagus to a saucepan of boiling water, blanch for 1 minute, then drain and refresh in cold water. Drain well and pat dry.

Thread the asparagus onto the skewers — you can mount 5 or 6 of them on a single skewer, pushing it through the middle of the spears. Brush the asparagus with 2 tablespoons of the oil and season with salt and pepper.

If cooking indoors, heat a grill pan over high heat or preheat the broiler until hot, then place the asparagus skewers in the grill pan or under the broiler about 4 inches from the heat. If using an outdoor grill, you want it medium-hot, rather than super-fierce — you should be able to hold your palm about 6 inches above the coals for a few seconds. Grill the asparagus spears for about 3 minutes on each side, depending on thickness, until tender in the center and lightly charred on the outside.

Whisk the remaining 2 tablespoons oil with the lemon juice, some pepper, and the mint to make a dressing. Remove the asparagus from the skewers, arrange on a plate and trickle the dressing over them. Sprinkle with flaky salt and shave some cheese over the top, if you like.

Nutrition information per serving:

Calories 137 Fat 14 g Sodium 2 mg

Carbohydrates 3 g Saturated fat 2 g Calcium 20 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 3 fat.

Blistered Baby Squash with Grilled Tomatoes

Serves 8.

Note: Any small vegetable can be prepared with the simple grilling technique used here. Experiment with new potatoes, baby artichokes, or whatever else is in season. From "The Grilling Book: The Definitive Guide From Bon Appetit."

• Extra-virgin olive oil, for brushing

• 2 c. yellow and green baby pattypan squash (9- to 10-oz.)

• 6 baby zucchini

• 6 medium tomatoes, each halved through core

• Kosher salt and freshly ground black pepper

• Chopped fresh basil or oregano, for garnish

Directions

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.

Brush pattypan squash, zucchini and tomatoes with oil; season vegetables generously with salt and pepper. Grill vegetables, turning occasionally and repositioning for even grilling, until blistered and slightly charred, about 8 minutes for squash and zucchini and about 6 minutes for tomatoes. Transfer vegetables to a platter, and sprinkle with basil or oregano.

Nutrition information per serving:

Calories 69 Fat 5 g Sodium 9 mg

Carbohydrates 6 g Saturated fat 1 g Calcium 21 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.

Pina Colada Pineapple Spears

Serves 4.

Note: We've talked mostly about vegetables in this story, but this grilled pineapple recipe from Bill and Cheryl Jamison's book was too good not to share. In the new book, they write: "With its especially high sugar content, pineapple's a natural for the grill, as long as you don't torch it. If you like pina colada cocktails, or just want to dream about being in the tropics, this is the dessert for you." From "100 Grilling Recipes You Can't Live Without" by Cheryl Alters Jamison and Bill Jamison.

If you have a whole pineapple, slice off the top and reserve it for garnishing the plate. Cut off a small slice at the bottom so it can stand evenly and then cut off all of the pineapple skin, slicing only as deeply as needed to remove the tiny brown eyes. Halve the pineapple lengthwise and then cut each half into long 1-inch-thick spears. Cut away the tough fibrous core side of each spear. If working with already skinned pineapple, simply cut it into spears.

Place the pineapple in a zip-top plastic bag or shallow dish. Combine the marinade ingredients in a small bowl and pour the mixture over the pineapple. Let it sit at room temperature for 30 to 60 minutes.

Drain the pineapple spears, discarding the marinade. Transfer the spears to the cooking grate and grill, uncovered, for 5 to 6 minutes, turning on all sides, until soft with browned edges. Serve immediately, garnished with the lime slices.